Researchers in Germany found that the edges of the bread provide more health benefits than the entire piece of bread because of the presence of antioxidants.
Several studies have indeed been demonstrated that the bread contains components that can reduce the potential for cancer, but usually more emphasis on fiber content in bread. Sufficient fiber intake is known to prevent colon cancer.
In a study by Thomas Hofmann, professor of the University of Munster, Germany, successfully identified cancer-fighting components are concentrated at the edges.
Using conventional materials containing a mixture of rye and wheat flour, Hofmann and his colleagues analyzed the skin crisp bread, bread crumbs (soft pale section on bread), and flour as antioxidant content. Apparently, the roasting process produces a type of antioxidant, called pronyl-lysine, which is eight times more abundant in the skin dry bread than the bread crumbs.
Pronyl-lysine is a form of reaction of protein bound amino acids L-lysine and starch which serves to reduce the sugar in hot temperatures. The chemists have long known that this process is known as the Maillard reaction, which give a brown color on the surface during the process of baking bread.
Pronyl-lysine is formed during the process of baking bread which is also the reaction of yeast contained in the bread. These antioxidants are likely to increase when the bread is cut into small pieces and baked.
Smaller pieces will have more surface area that experienced such reactions. Therefore, antioxidants more than bread products are presented with a larger size, such as white bread and bread buns.
In general, dark colors on whole wheat bread contains a higher amount of antioxidants than light colored breads (such as white bread). However, the brown color is too excessive, aka burnt, the bread can also reduce levels of antioxidants contained in it.
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